Our family loves pizza. And we love coming up with new flavors. This Philly Cheese Steak Pizza with Pretzel Crust is definitely on the all-time favorite list.
My husband thinks that just about anything is better with this pretzel dough, and so of course it was his idea to do a pizza.
I’ve been wanting to do a cheese steak pizza for awhile, and the two ideas really complement each other. I had to use official Philly Cheese Steak flavors, so I used Cheez Whiz as the sauce and shredded provolone cheese on the top. I also used the frozen meat that is most like on a cheese steak that you would get in Philadelphia. This isn’t gourmet people, this is hole-in-the-wall type of food. And it’s really delicious.
We’ve had this pizza several times; shared it with visitors on a few occasions. And the result is unanimous: it’s pretty much amazing!
Seriously, if you are into pizzas that are not the usual pepperoni and cheese, and if you like Philly Cheese Steaks, you have got to give this a try!
- 1/2 recipe Pretzel Breadsticks, for dough
- 3 tablespoons Cheez Whiz
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 green pepper, sliced
- 8 oz mushrooms, sliced
- 2 packages Philly Cheese Steak, from frozen package*
- 1 1/2 cups shredded provolone cheese
- Make the dough according to directions just until allowed to double.
- Preheat oven to 400 degrees F.
- Heat oil in large skillet over medium heat and cook the onion, pepper and mushrooms until soft, then pour into a bowl and set aside.
- In same skillet, cook the meat according to package directions.
- Roll dough out to desired thickness.
- Spread Cheez Whiz over crust, then top with sautéed vegetables and cheese steak. Then sprinkle with cheese.
- Mix hot water and baking soda. Brush along the outside of crust.
- Bake in preheated oven for about 15 minutes, or until the crust is golden brown.
*I was able to find frozen cheesesteak meat at walmart (it was a walmart brand item) and the meat was in chunks about the size of my hand that you break apart as you cook. Steak-ums will work too, but you might want to cut them into smaller pieces after cooking.
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